Materials:
One fat fish head (450g) with appropriate amount of pepper; One tablespoon of high-alcohol liquor, a little pepper, one tablespoon of cooking wine, one tablespoon of steamed fish soy sauce, and the right amount of oil, salt, ginger and onion;
Exercise:
1. Wash the fish head and cut it from the middle of the fish lips. Be careful not to cut it completely, so that it can be connected together. Cut it obliquely for a few times in the thicker part of the fish under the fish head to facilitate the taste;
2. Sprinkle cooking wine, pepper and salt on the fish head, evenly spread and marinate for about 20 minutes;
3. Pour high-alcohol liquor into chopped pepper and mix well for later use;
4. Sprinkle a little oil on the head surface of pickled fish and wipe it evenly;
5. Slice the ginger, cut the onion and spread it at the bottom of the bowl;
6. Add the processed fish head again;
7. Then spread the chopped pepper in step 3 on the fish head;
8. Put a proper amount of water into the steamer, bring it to a boil, put the fish head in, cover the lid, and steam on high fire for about 10 minutes;
9. Take out the steamed fish head, pour out the excess soup in the bowl, sprinkle with chopped green onion, pour in the steamed fish soy sauce, and then heat the right amount of oil (a small amount of white smoke appears on the surface) and pour it on it.
What to eat at Hunan New Year's Eve? Double pepper tin foil creative beef
Main material: beef
Ingredients: green and red pepper, onion, grass clippings, fungus, ginger, coriander and water starch.
Seasoning: salt, soy sauce, yellow wine, black pepper, sugar.
Exercise:
1, beef is sliced in reverse grain and then cut into thick shreds.
2. Add shredded ginger, coriander stalks, white sugar, soy sauce, black pepper and yellow wine into shredded beef, mix well, add a small amount of water starch, mix well and marinate, and finally add edible oil for more than 30 minutes.
3. Shred the onion, shred the fungus into small pieces, shred the green and red peppers, and wash and slice the straw mushroom. Stir-fry the straw mushroom slices in a dry pot with low fire, add a little salt and stir-fry with water.
4. spread the tin foil on the baking tray, and then spread the onion, fungus and straw mushroom.
5. Mix beef with green and red pepper rings, grind some black pepper and mix well, spread it flat on straw mushroom and cover it with a piece of tin foil.
6. Fold the edges of two pieces of tin foil in half, roll them tightly, and bake them in an oven preheated to 220 degrees for 10 to 15 minutes. Take out the tin foil with a toothpick or a knife tip, and pay attention to the fact that the steam is hot.
What to eat at Hunan New Year's Eve? Jasmine squid roll
Ingredients: squid (dry)
Seasoning: salt, onion, ginger, garlic, cooking wine, water starch, jasmine tea, sugar, pepper and vegetable oil.
Exercise:
1. Wash it first, then cut it with a cross knife, and then cut it into squares.
2. Boil the jasmine in boiling water for about 5 minutes to remove the tea residue. Chop onion, ginger and garlic into powder.
3. Add cooking wine, refined salt, sugar, pepper and wet starch to jasmine juice to make juice.
4. Put the squid pieces in a boiling water pot and blanch until they are in a flower roll shape. Take them out and drain them.
5. Put the pot on the shelf, put the oil in the pot and heat it to 70%, then put the squid roll in and fry it, and pour it into the colander.
6. Heat a small amount of oil in the pan, add chopped green onion, Jiang Mo and minced garlic, stir-fry squid rolls, cook the sauce, stir well, and serve.
What to eat at Hunan New Year's Eve? Stir-fried douchi
Raw materials:
Dried pork belly, garlic sprout, lobster sauce, millet pepper and garlic cooking wine, soy sauce, starch, pepper, oil and salt.
Making:
1. Prepare raw materials: diced dried bean curd, millet pepper, pork belly and garlic sprout;
2. Heat the pot, put a little oil, add lobster sauce, diced millet pepper and diced garlic and stir fry together;
3. Stir-fry the fragrance, then add the diced pork belly and stir fry together;
4. Stir-fry until the pork belly is slightly oily and the surface is slightly burnt yellow;
5. Add the diced fragrant dried fruit and continue to stir fry;
6. Stir fry a few times, then add some soy sauce, cooking wine and oyster sauce;
7. Cover and cook for two or three minutes;
8. Uncover the lid and add some salt and pepper to taste;
9. Add chopped green garlic and stir well;
10. Add appropriate amount of water starch;
1 1. Collect juice with fire;
12. Put it on the plate.
What to eat at Hunan New Year's Eve? Braised pork with pickles
Ingredients: 700 grams of pork belly with skin, about 200 grams of spicy pickles (ready to eat);
Seasoning: 20 ml of rice wine, onion ginger 15g, about 50 ml of honey, 2 tablespoons of water starch, 0.5 teaspoon of soy sauce 1 teaspoon, fine Chili powder, salt, oil and chopped green onion;
Exercise:
1. Cut the pork belly into squares, wash it, and clean the residual hair on the skin with a small clip;
2. Put the meat into the pot, add appropriate amount of water, add onion, ginger slices, rice wine and salt, and cover the lid with cook the meat (it is recommended not to omit rice wine, and the meat will have a lot of fragrance after cooking with a little rice wine);
3. Gently insert chopsticks into the meat, indicating that the meat is cooked (don't pour out cook the meat's soup, it will be used in the following steps, and the rest can also be used as broth);
4. Take out the cooked meat and dry the water on its surface with kitchen paper or clean gauze;
5. Brush the surface of the meat evenly with a small brush (all four sides of the meat should be brushed evenly; You can also use liqueur instead of honey);
6. Put an appropriate amount of oil into the pot, heat it to 70% to 80% heat (the oil level is calm and smoke is emitted), then add the meat in the fifth step, and fry the meat until it becomes discolored and the skin bubbles;
7. Take out the fried pork and let it cool;
8. Cut into chunks about 0.3 cm thick;
9. Take a heat-resistant large bowl and arrange the meat slices at the bottom of the bowl (leave a few slices on the pickles for the next step);
10. Add pickles (instant spicy pickles, if they are unprocessed pickles, they should be washed and chopped before frying);
1 1. Put more pieces of meat on the pickles (so that the oil on the pieces can penetrate into the pickles when steaming);
12. Then cover the pickles and braised pork in another bowl (cover the bowl to prevent excess water vapor from entering), put it in a pressure cooker, cover the lid, and steam it on medium fire for about 20 minutes (if there is no pressure cooker, you can use an ordinary steamer for a longer time, about 50 minutes, and the meat must be steamed thoroughly before it is delicious);
13. After the pressure of the pressure cooker is released, open the lid, take it out, turn the two bowls upside down, and remove the original bowl containing meat;
14. Take a proper amount of cook the meat's soup, put it in a pot, boil it, pour in water starch, add a spoonful of soy sauce and fine Chili powder, stir evenly in one direction, then pour it on the braised pork, and finally sprinkle with chopped green onion.